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Laal Maas is an iconic dish from Rajasthan comes from the Mewari Gharana, and was a product of an innovation. The story goes back to 10th century AD when the king of Mewar wanted a dish that is hot and meaty enough to suit the palate of a warrior. The royal chefs of Mewar created this iconic dish from the local Mathania chillies which gives the dish its iconic Red color and flavour.

When classically prepared, Laal Maas takes approximately 2-3 hours to cook, not to mention preparation time. Thankfully, with the help of modern technology and methods, it is much easier achieve the same result quickly with our ready to cook range. No more cutting or chopping onions and adding multiple spices.

Just Add Meat to our delicious products and achieve results you will be proud of.

Step 1: Heat a Pressure Cooker. Add 2 Tablespoon Ghee, 750 gms Mutton, Contents of this packet and Saute for 5 minutes.

Step 2: Add 200 ml Water, Close the Lid and Cook on Medium Heat for 15 mins or until Meat is cooked.

Step 3: Adjust Salt to Taste. Reduce the gravy to the desired consistency.

Traditional Garnish: Chopped Coriander

Alternative: Delicious with Chicken, Paneer or Vegetables also.
Pro Tip: Pressure Cooker not needed for any other meat.